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ZENODO
Article . 2009
License: CC BY
Data sources: Datacite
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ZENODO
Article . 2009
License: CC BY
Data sources: Datacite
image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
ZENODO
Article . 2009
License: CC BY
Data sources: ZENODO
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Microbial Assessment Of Ground Melon Preserved With Salts

descriptionPublicationkeyboard_double_arrow_right Article 06 Jul 2009Publisher:Zenodo
Authors: Iyamu, M.I; Amhanre I.N; Ohenhen R.E;

doi: 10.5281/zenodo.823750 , 10.5281/zenodo.823751

Microbial Assessment Of Ground Melon Preserved With Salts

Abstract

Microbial assessment of ground melon preserved with some salts (sodium chloride, sodium citrate and a mixture of sodium chloride and sodium citrate) was evaluated. The results revealed that after 5 days, there were no changes in the microbial quality of the ground melon. However, both the preseved and the control (unpreserved) melon samples changed from milk to brown colour after 31days. The melon preserved with 10% sodium citrate had the highest mean plate count of 8.0 x 107 cfu/g while the one preserved with 10% sodium chloride had the mean plate count of 5.0 x 107 cfu/g.....

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This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
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